Thin Crust Pizza Dough

What in the world could I possibly say that hasn’t been said or needs to be said about pizza?

Hand knead the dough with love and intention, top with care and great expectation, share with a fine friend.

Thin crust pizza topped with red sauce, raw baby bella mushrooms, arugula, and homemade ricotta cheese


Thin Crust Pizza Dough

Makes two 9-10in pizzas

You’ll need:
2 cups flour + 1/4 cup extra
3/4 cup water at 105F
1 tsp + 2 tsp + 3 tsp  extra virgin olive oil
1-2tbsp corn meal
1 tsp active dry yeast
1/2 tsp sugar
1/4 tsp salt


Simple Steps:

1. Combine water, sugar, and yeast. Set aside. Allow to proof for about 5-8minutes, until foamy.
2. In a large mixing bowl, combine flour and salt. Stir well, then remove about 3/4 cup of the mix.
3. Pour wet mix into dry. Stir to combine. Slowly add the remaining flour/salt, about 1/4 cup at a time. Hand knead to combine. Add  1 tsp EVOO and knead to combine.
4. Use about 2 tsp to coat that mixing bowl or another. Set dough to rise; cover with tea towel to avoid drying out. Let rise 30 minutes.
5. Preheat the oven to 425F (and if you have one, preheat your pizza stone). Divide dough in half. Flour a clean surface and press out the dough to a 10in circle with a 5in radius. Let it rest 8 minutes.

6.  Dust your baking sheet or pizza stone with corn meal and gently slide the dough on, without disturbing any of the rising action. Gently oil the edges of the crust for an extra delicious crispy texture.
7. Par-bake the crust, for about 10 minutes, until dough is turning the slightest bit golden brown.  Prep any toppings.
8. Dress your pizza up in vegan anchovies and cashew cheese or whatever you want. Bake for another 7 minutes, just enough for toppings to heat up and cheese to melt!  Enjoy!!






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